Grilled Vegetables and Grana Padano Dressing
100 g Grana Padano
120 g low-fat yoghurt
200 g cherry tomatoes
1 bunch of fresh mint
1 bunch of basil
extra virgin olive oil
salt & pepper
PreparationPrepare the Grana Padano dressing by blending the yoghurt with the lemon juice, grated Grana Padano, salt, pepper and a few mint leaves in a mixer.
Slice the courgettes and aubergines, then grill on a searing hot griddle.
Serve with the cheese dressing and fresh basil.